Bolivia: La Avanzada

Origin

• 🇧🇴 Bolivia

Tasting notes

Character

• Bright
• Funky
• Clean

Bolivia: Jeivert Panuni, HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Raspberry , blackberry and redcurrant layer up in the cup like a summer berry medley, bright and juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. from the first sip, before shifting to a sweet cooked apple finish. This is the third and final coffee that we’ve released from Jeivert’s neck of the woods this year and we think that it’s a truly delicious Bolvian coffee. This particular lot is a Honey processed mix of CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., and TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., all grown on Jeivert’s own farm La Avanzada and processed at his mill. Off The Beaten Track The remote, 200-hectare region of Irupana sits in the South Yungas province towards the most westerly edge of Bolivia, nestled among the Andes mountain range that straddles the edge of the country. It’s to the south of Caranavi, the largest coffee-growing region in the country, and boasts a similar verdant (albeit slightly drier), high-altitude terrain that make excellent conditions for growing coffee, reflected in the region’s strong history of coffee farming. Farms in Irupana are small (on average around 5 hectares) and around 1,800 people live locally. We’ve only sourced coffee from the region a handful of times in previous years. It’s common for coffee from more remote areas of Bolivia to be blended lots, often made up of contributions from multiple smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations., which means we can’t always trace the coffee back to individual farms. Thanks to improved traceability and deeper collaboration with the Sol de la Mañana program, we’re now seeing more availability of single-producer lots like this one from Jeivert. Roland was particularly excited about this new development for our 2025 harvest Bolivian coffees and said, "It’s a significant step forward - not just for transparency, but for recognising the skill and dedication of individual farmers whose work could otherwise go unnamed". Revolutionary Coffee Jeivert is a 2nd generation coffee producer and has 5 Hectares of coffee at his farm, La Avanzada. Meaning "The Advance". This name came about becaus